From the Archives: Crispy Smashed Potatoes

Editor's Note: From the Archives serves up popular existing recipes from our archives.

[Photographs: J. Kenji Lopez-Alt]

I can't help it. This time of year, I get crispy potatoes on the mind. I can't shake it no matter how hard I try. Not that I (or my wife) are complaining, because when I get something on the mind, it more often than not is soon followed by getting that same thing in my belly.

I feel like every fall, I'm constantly in search of new ways to get potatoes crisp. Every recipe produces slightly different results and is tailored to a specific set of parameters, but the final results are always similar: shatteringly crisp crusts, plenty of flavorful fat, and a creamy, potato-y center.

This recipe that I developed last year is high on the list of most-frequently-made-potato-side-dishes in my household and with good reason: It's f*&king delicious. Smashed new potatoes slow-cooked in duck fat until craggy and crisp all over. They end up like three-dimensional potato chips. And they can all be yours for the cost of a few potatoes, some duck fat (or olive oil), a bit of time in the kitchen, and a click on the link below.

Print:

Filed Under:

About the Author

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released on September 21st, 2015 by W. W. Norton.

Previewing your comment:

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.